SCAMPI FOR DINNER!

Its been waaay to long since I blogged last, but I'm back. Today I made one of my favourite scampi/king prawn dishes which I first had at my aunt and uncles house a few years ago. It is soo good that I have never gotten sick of it, yet I have added a few new ingredients to it. Its a fresh dish suitable for summer or winter!

You need for 2 people:

300 g of scampi - not boiled, they need to be either fresh or frozen fresh

1 large red chili finely chopped

10 shallots finely chopped 

3 cloves of garlic minced

2 handfuls (or more) of freshly chopped leafy parsley - I love to have loads in the dish

1 box of creme fraiche

2 dl of milk

salt and pepper to season

1 large lemon

1/3 squash thinly sliced

olive oil for frying

2 dl water

  

 How to:

Start by pealing your scampi, do not throw away the shell. Chop and prepare all your ingredients so you are ready to start cooking.

Add some olive oil in a pan, then the shells to the scampi, the juice of the lemon and the water. Leave to boil in 5 minutes so you get the flavour from the shells. Set the scampi stock aside.

Quickly fry the scampi on each side with some oil. Season woth some salt and pepper. This should only take 1-2 minutes, you don't want to cook them through since they are going in the sauce later. The secret with scampi is to NEVER cook the for too long, or else they will taste and feel like rubber... Which you do not want! Leave the scampi aside and add the garlic, chili and onion to the pan. Fry until golden, and add the parsley, squash, creme and milk. Leave to simmer for 5 minutes. Season with salt and pepper.

Then add the scampi and leave for 2 minutes max. Make sure you taste the sauce so its well seasoned! 

I prefer to serve it with "barley rice". Barley rice (which is a grain) or "bygg ris" is very healthy due to being low in carbs and high in fiber, and it really complements the flavours in the dish. Yet, jasmin rice is very nice too!       

ENJOY!